I believe that you all have your secret pizza recipe, but that it was not easy to come by. For years, I tried recipes, gathered experience and combined various baking techniques, but I always lacked something to be like the one from the pizzeria. Those who have eaten pizza prepared at home and pizza in Serbian pizzerias, believe that it is real Italian pizza. But, when you go to Italy, and try pizza in several cities, you remain amazed and with only one question: "What is real pizza?"
So, after my first visit to Italy, I began to explore the secret of good pizza anew. And in the end, it seems to me that this recipe and baking method at least somewhat meet the criteria of a good pizza prepared at home. Because, without a good bread oven that bakes at a high temperature, it is difficult to prepare a quality pizza at home.
Tthe ajna of this pizza is in the small amount of yeast, the light fermentation, the method of stretching the dough and baking the pizza. The procedure is slower and more demanding, but the result and the difference are obvious. Try it, it's worth a try.
ingredients:
- 250 ml of cold water
- 5 g of fresh yeast
- 400 - 450 g of soft white flour
- 10 g of sea salt
- 50 ml of olive oil
<strong>Preparation: </strong>
- Dissolve yeast in cold water, add flour (first 400 g), salt and mix briefly. Then add olive oil and continue mixing the dough until it is smooth and elastic. If necessary, add the remaining flour, but only if the dough sticks to your hands. I used only 400 g of flour. If you knead by hand it will take about 15 minutes.
- Divide the dough into 6 equal balls (weighing about 115 g). Shape into balls, roll in oil, place on a tray and cover everything with transparent foil. Leave the dough in the refrigerator to rest for 24 hours.
- Roll out the dough very thin, I was in a hurry and made a little mistake, but it didn't affect the pizza. Take a round dish, I used an overturned pizza pan, cover it with a kitchen towel, sprinkle with flour and continue to stretch the dough over the dish until it is completely thin, almost transparent.
- Transfer the dough prepared in this way to baking paper, put the filling as desired, transfer the pizza to the oven rack and bake the pizza in the oven at 300 degrees, which you have heated for at least 15 minutes. If your max oven temperature is 250 degrees, heat the oven for at least 25 minutes.
- It will take you a few minutes for the pizza to be baked and nicely crispy, and the taste will remind you of pizza from a pizzeria. If you can't handle the parchment paper and it seems impossible for you, heat the pizza pan and transfer the thinly stretched dough to the pan, fill as desired and bake the pizza.
Javorka Filipović, Kitchen Magic blog >>>
Read the interview with Javorka Filipović, HERE >>>
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